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Red Velvet Chocolate Chip Cookies

Posted on February 11, 2017 in Cookies

These lightly chocolaty, deliciously chewy, red velvet cookies are simply fantastic! Red velvet is an amazing combination of vanilla and chocolate, one shouldn’t really overpower the other.

Ive made red velvet cupcakes before which are perfect for  Valentine’s Day, but I have never tried to make red velvet cookies before. These Red Velvet Chocolate Chip Cookies are not very different from classic chocolate chip cookies. I used cocoa powder to have that nice velvety color. Without cocoa powder, the cookies would have a very bright red look and your cookies wouldn’t have enough chocolate flavour.

To give the desired chewiness to these red velvet chocolate chip cookies, I chilled the quite soft cookie dough for an hour. This is an important step you shouldn’t skip. Chilling the cookie dough is important. Not only will this extra step firm up the soft dough, it will help the cookie dough develop extra flavor. Plus, chilling cookie dough prevents cookies from spreading in the oven as they bake. 

Aside from refrigerating the dough, these cookies couldn’t be easier to make. These red Velvet Chocolate Chip Cookies would be the best gift for anyone you want to make happy. These are velvety, chewy and amazingly chocolaty. I even added a spoonful of Nutella in the middle of my cookies!!

Red Velvet Chocolate Chip Cookies
Serves 18
Soft, melt in the mouth red velvet chocolate chip cookies.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
176 calories
25 g
24 g
8 g
2 g
5 g
42 g
79 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
18
Amount Per Serving
Calories 176
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 79mg
3%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 190g all-purpose flour
  2. 20g unsweetened natural cocoa powder
  3. 1 teaspoon bicarbonate of soda
  4. 110g unsalted butter, softened to room temperature.
  5. 150g packed light brown sugar
  6. 50g granulated sugar
  7. 1 large egg, at room temperature1
  8. 15ml milk
  9. 1 tablespoon vanilla extract
  10. 1 Tablespoon red food colouring
  11. 160g semi-sweet chocolate chips (plus a few extra for after baking)
Instructions
  1. Whisk the flour, cocoa powder and bicarbonate of soda together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly cling film and chill for at least 1 hour. Chilling is very important.
  4. Preheat oven to 170°C. Line two large baking sheets with baking paper.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 6 balls onto each baking sheet. Bake each batch for 10-11 minutes. As soon as you take the cookies out the oven stick a few chocolate chips into the tops of the warm cookies.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
beta
calories
176
fat
8g
protein
2g
carbs
25g
more
Adapted from Sally's Baking Addiction
Forever Baking . . . http://www.foreverbaking.co.uk/

Christmas Gingerbread Sandwich Cookies

Posted on November 13, 2015 in Cookies

OLYMPUS DIGITAL CAMERAThe chocolatiers at Hotel Chocolat have created an amazing selection of christmas inspired goodies with new recipes and of course old favourites for the upcoming season.

Ive been lucky enough to try out some of their products and incorporate them into some of my own baking recipes. 

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The first goodie I chose was their award-winning Christmas gingerbread spread. Lavish on thick cut bread, toasted muffins or Christmas cupcakes. This limited-edition chocolate spread needs to be on your shopping list. 

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Today I’m excited to share with you a truly delectable recipe – Gingerbread Sandwich Cookies with a buttercream filling has holiday baking written all over it. From festive spices to beautiful presentation, anyone would be happy to see next to the tree, these cookies have got it all.

OLYMPUS DIGITAL CAMERALet the holiday baking begin and let these cookies be at the top of that holiday baking list! These cookies  simply explode with flavour, they are anything but boring. They are loaded with gingery goodness which is deliciously complimented by all the other spices and the treacle just give them such a  depth of flavor that you just don’t find in any other cookie.

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These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp  ginger cookie just bake them a few minutes longer than listed.

 These taste like gingersnaps, but the texture is soft.  And soft cookies are key to cookie sandwiches.  If your sandwich cookies are too hard, you’ll bite into them and buttercream will go all over the place!

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Christmas Gingerbread Sandwich Cookies
Serves 12
Chewy but soft Gingerbread Sandwich Cookies with a sweet ginger buttercream creme filling make a delightful holiday treat.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
560 calories
80 g
80 g
25 g
5 g
15 g
165 g
278 g
53 g
1 g
9 g
Nutrition Facts
Serving Size
165g
Servings
12
Amount Per Serving
Calories 560
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 80mg
27%
Sodium 278mg
12%
Total Carbohydrates 80g
27%
Dietary Fiber 1g
3%
Sugars 53g
Protein 5g
Vitamin A
15%
Vitamin C
0%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g plain flour
  2. 1 tsp bicarbonate of soda
  3. 1/2 tsp salt
  4. 2 tsp ground ginger
  5. 1 tsp ground cinnamon
  6. 1/4 tsp ground cloves
  7. 1/4 tsp ground nutmeg
  8. 170g unsalted butter, softened
  9. 110g + 3 Tbsp granulated sugar, divided
  10. 110g packed light-brown sugar
  11. 1 large egg
  12. 80g cup treacle
  13. 150g unsalted butter
  14. 2 tlbs milk
  15. 320g icing sugar
  16. 2 tbls gingerbread spread
Instructions
  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 100g granulated sugar and brown sugar until well blended. Mix in egg, then blend in treacle and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with clingfilm and chill 1 hour. Preheat oven to 180C.
  3. Scoop out about 1 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. To make the gingerbread buttercream beat the butter with an electric mixer for 4 to 5 minutes. Add the milk and the gradually add the icing sugar. Beat for 5 minutes. Next add the gingerbread spread and beat again for another 2 minutes. Put the buttercream into a icing bag fitted with a nozzle. Swirl the buttercream over one cookie and top with another to make a sandwich.
beta
calories
560
fat
25g
protein
5g
carbs
80g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Honey Roasted Peanut and Butterscotch Cookies

Posted on October 27, 2015 in Cookies

 

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These cookies are BIG, chunky and chewy packed with butterscotch chips and honey roasted peanuts! What more could you want?

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If you like soft with crunchy, salty with sweet, honey roasted peanuts or butterscotch, I have a feeling you won’t be able to resist these.

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The crunchy honey roasted peanuts that are hidden within soft dough create a taste and texture contrast in these soft cookies. These sweet-and-salty treats have the perfect combination. 

OLYMPUS DIGITAL CAMERAThe saltiness of the peanuts cuts some of the sweetness of the butterscotch chips, making the cookies the best salty and sweet treat. 

Honey roasted Nut and Butterscotch Cookies
Serves 15
Soft-baked and ultra chewy cookies loaded with butterscotch and honey roasted peanuts.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
303 calories
40 g
50 g
14 g
4 g
7 g
68 g
126 g
23 g
0 g
6 g
Nutrition Facts
Serving Size
68g
Servings
15
Amount Per Serving
Calories 303
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg
17%
Sodium 126mg
5%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
5%
Sugars 23g
Protein 4g
Vitamin A
7%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 170g unsalted butter, softened
  2. 150g light brown sugar, packed
  3. 100g granulated sugar
  4. 1 large egg
  5. 1 egg yolk
  6. 2 teaspoons vanilla extract
  7. 280g plain flour
  8. 1 1/2 teaspoons cornflour
  9. 1 teaspoon bicarbonate of soda
  10. 120g butterscotch chips
  11. 120g honey roasted nuts
Instructions
  1. In a large bowl put the flour, bicarbonate of soda and cornflour in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter and both sugars together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Next add your dry ingredients and mix together with a large spoon. The dough will be very soft and thick. Fold in the butterscotch chips and honey roasted peanuts, saving some to place on top for decoration. They may not stick to the dough because of the melted butter, but try to have them evenly dispersed among the dough. Cover the dough in clingfilm and chill in the fridge for at least 2 hours or if you like overnight. You must not skip this step otherwise you will end up with big splodges!
  3. Take the dough out of the fridge and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 180C degrees. Line two large baking trays with parchment/baking paper. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons for each cookie. Roll the cookie dough into balls and do not flatten them. This will keep the cookies nice and thick. Press a few more butterscotch chips and peanuts on top of the dough balls if desired. Bake the cookies for 10-12 minutes. The cookies will look very pale but this is what you want for that chewy texture. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
  1. Make sure your eggs are at room temperature.
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calories
303
fat
14g
protein
4g
carbs
40g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Chocolate Chip Brownie Cookies

Posted on May 4, 2015 in Cookies

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These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.

Cookies are one of my weaknesses, especially chocolate chip cookies. They are probably one of my favorite things on the planet to eat.

Not only do I love cookies, but brownies are also very high up on my favourite list. I love brownies. They’re all chocolatey and fudgy and rich.

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These cookies are the best of both worlds. They have the chocolaty flavor and chewy center like a brownie and the shape and outside texture of a cookie. They have that wonderful flaky texture on the outside like on the top of a brownie. 

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If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

The key to this magical crossover dessert is large quantities of melted chocolate and eggs which give the cookies a fudge-like texture. Simple to make and guaranteed to please, these cookies should most definitely make their way into your life. You’ll never look at brownies or cookies quite the same way again.

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Chocolate Chip Brownie Cookies
Serves 20
These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
314 calories
42 g
42 g
15 g
3 g
9 g
69 g
77 g
34 g
0 g
5 g
Nutrition Facts
Serving Size
69g
Servings
20
Amount Per Serving
Calories 314
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 42mg
14%
Sodium 77mg
3%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
8%
Sugars 34g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g butter
  2. 440g dark chocolate
  3. 95g plain flour
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 3 eggs
  7. 200 granulated sugar
  8. 2 tbls light brown sugar
  9. 2 tbls coco powder
  10. 2 tsp vanilla extract
  11. 100g milk chocolate chips
Instructions
  1. Preheat oven to 180C and line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl combine the flour, salt, and baking powder. Set aside.
  3. Place a small glass bowl over a saucepan of water over low heat. Bring it to a simmer. Add the chocolate chips and butter to the glass bowl, stir occasionally until completely melted and smooth. Set aside to cool slightly.
  4. While the butter/chocolate mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
  5. Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
  6. Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
  7. With a tablespoon drop spoonfuls of dough onto prepared baking sheets.
  8. Bake for 10 minutes until the tops of cookies appear crackled, but the interior will be soft and under-baked.
Adapted from Brown Eyed Baker
beta
calories
314
fat
15g
protein
3g
carbs
42g
more
Adapted from Brown Eyed Baker
Forever Baking . . . http://www.foreverbaking.co.uk/

Triple Treacle Chocolate Cookies

Posted on February 12, 2014 in Cookies

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These treacle cookies are soft, chewy, full of chocolate and hold a hint of wonderful flavours. Chocolate is used three times within; coco powder, chocolate chips and big chocolate chunks making these perfect for chocolate lovers. To achieve the crackled appearance on top of the cookies, and to release some of the gooey melted chocolate, once removed from the oven tap the top of the cookie firmly using the back of a spoon.

Ingredients for the cookies:

110g unsalted butter, melted

1 large egg

200g brown dark sugar

100g granulated sugar

85g Black Treacle

2 tablespoons of vegetable oil

1 1/2 teaspoons vanilla extract

1 tablespoon cocoa powder

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon salt

310g all-purpose flour

1 1/2 teaspoons Bicarbonate of Soda

170g dark chocolate chips

140g dark chocolate, roughly chopped into chunks

Ingredients for the Cinnamon Sugar Coating:

150g granulated sugar

1 teaspoon cinnamon

Directions:

Melt the butter in a microwave-safe bowl for about 1 minute. Allow to cool.  Add the egg, brown sugar, granulated sugar, black treacle, oil, vanilla, cinnamon, ginger and salt and whisk until all combined and the batter is smooth.

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Add the flour, bicarbonate of soda and stir to just incorporate. The batter will be thick.

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Fold in the chocolate chips and chocolate chunks. Cover the mixing bowl and refrigerate the dough for at least 2 hours.

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Preheat oven to 180C and line two baking trays with baking parchment.

In a small bowl, combine the granulated sugar and 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form a ball of dough and then roll through the cinnamon-sugar.  Place on baking trays, spaced about 2 inches apart (to allow the cookies to spread).

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Bake for about 7- 8 minutes, or until tops are just set. Try not to over bake otherwise you will lose the gooey chocolate and soft and chewy texture.

Once removed from the oven, gently tap the top of the cookies with the back of a spoon to flatten them. This will create the crackled appearance and allow some of the melted chocolate to ooze out.

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Leave cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling.

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Chewy White Chocolate Chunk Cookies

Posted on January 22, 2014 in Cookies

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These cookies are LOADED with white chocolate chunks, what more could you ask for? Well maybe a soft chewy and buttery cookie exploding with chocolate..

Ingredients:

280g Plain flour

1 teaspoon Bicarbonate of Soda

1 1/2 teaspoons cornflour

1/2 teaspoon salt

170g unsalted butter

150g light brown sugar

100g granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

100g white chocolate chips

80g white chocolate chunks

Toss together the flour, bicarbonate of soda, cornflour and salt in a large bowl. Set aside.In a saucepan melt the  unsalted butter, remove from the heat while you measure out the sugars.

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In a medium size bowl, whisk the melted butter, brown and white sugar together until no sugar lumps remain.

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Whisk in the whole egg, then the egg yolk.

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Finally, whisk in the vanilla extract. Add the egg mixture to the dry ingredients and mix together with a large spoon or rubber spatula.

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The dough will be very soft, yet thick.

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Fold in the chocolate chunks until they are evenly dispersed within the dough. This may be a bit difficult due to the melted butter but try your best.

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Cover the dough and chill for 2 hours. Chilling is mandatory, as it will give you a thick and chewy cookie. If the cookie dough is used at room temperature it will spread.

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Take the dough out of the refrigerator and leave or 10 minutes to soften slightly.

Preheat the oven to 170C degrees. Line two large baking sheets with parchment paper. Set aside.

Using about 3 table spoons of dough, roll into balls and space out on a baking tray.

Bake the cookies for 10-12 minutes. The cookies will look soft when you remove them from the oven but don’t worry they will continue to cook on the baking tray. Allow the cookies to cool on the baking tray for 10 minutes before moving to a wire rack to cool completely. When cooled, drizzle melted white chocolate on top.

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These cookies will stay fresh for 7 days if stored in tupperware at room temperature. Rolled cookie dough may be frozen for up to 3 months. You can then simply remove and bake for 12-14 minutes from frozen when needed.

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